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Monday, May 26, 2014

Pizza and Stromboli!


Baby and I recently discovered the most extraordinary, versatile pizza dough! We ordered this frozen wonder from food-to-home delivery service and allowed an orb from the package of four to settle down to room temperature for about an hour and a half or so. I'm a huge fan of Fresh Direct, as evidenced here. But back to the dough! We rolled it out very flat on a lightly floured surface while the oven raised to 500 hundred degrees with a pizza stone (aluminum foil or baking sheet would work too) heating up on the middle rack. On its own, I imagine it would be fantastic as table bread, dipped into a fruity olive oil. But we don't leave things to simply languish, do we? No. There are toppings to consider! And naturally, whatever toppings you wish. We added soft and creamy Italian Robiola cheese (a cow, sheep, goat milk blend), ground bison meat, crumbled and sauteed in olive oil and garlic, and reaped spring's ramps, but sliced scallions would also do anytime of year. We retrieved it from the oven once the "leoparding" (that's really a thing, referring to the spots that appear while baking) was achieved, only about 12 minutes. Do not over cook this and do mind your oven in the process with a brief check in or two, depending on the reliability of your oven. Crisp with chewy gorgeousness inside is the goal--almost like out of a traditional Neapolitan wood-fired oven!

A stromboli of a sort was for another guest, where the dough was rolled up with mozzarella, pepperoni, a mixed bunch of sliced wild mushrooms sauteed in garlic, olive oil and butter. I also used an assortment of fresh herbs such as thyme leaves as well as a chiffonade of basil, and a drizzle of white truffle oil.

Over this Memorial Day weekend, I used more bison meat to make burgers, using the cooked dough to act as buns, folded over. The patties were topped with relish, mustard, good old Velveeta cheese slices--and lots of ketchup of course. One frozen orb is left, for now. What wonders await!

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